After having spent some time w/ apple tart & even more apple tart in September based on the generous apple gift by friends – apple cake appears once more: this time we create an apple cake w/ lots of apples & the somewhat surprising (i. e. unfamiliar) flavour of rosemary.
It’s a no-fuss cake: just combine cake batter & apple slices… & add rosemary flavour! If you need some coffee cake or something more substantial for dessert (you may add whipped cream or a scoop of vanilla ice-cream…) it’s exactly what you may think of…
What do we need?
It’s not more than:
- apples (Boskoop apples are great for a cake)
- rosemary (a twig & ground rosemary)
- an organic lemon (juice & zest)
Start w/ preparing the springform by lining the bottom w/ baking parchment & oiling bottom & edge – after having started the oven (preheat to 160° C w/ fan).
Melt the butter & let it cool down.
Grate the lemon zest & press the lemon juice.
Peel the apples, core them & cut them into thin slices – add the lemon juice & mix well.
Afterwards grip your electric handheld mixer & beat eggs & sugar until fluffy. Add the flour w/ the ground rosemary & the lemon zest. Add the melted butter as well – the cake batter is rather runny now.
Fold in the apple slices.
Pour the mess in the springform & let it bake for about 40 min in the preheated oven.
If ready – make the famous test w/ the wooden pin… – let it rest for about 5 min on a cooling rack before removing the edge of the springform.
In the meantime prepare the rosemary syrup.
Just add water, sugar & some sprigs rosemary, bring it to a boil & let it simmer for about 10 min – then drain the syrup.
W/ a wooden pin – used for testing the cake in the oven – make lots of holes in the still hot cake & brush the rosemary syrup all over the cake.
…more than once… Finally sprinkle vanilla sugar all over the top.
When cooled down transfer to the final plate & remove carefully the baking parchment. (Start w/ loosing the edge & then just pull the paper while securing the cake w/ your other hand.)
The vanilla sugar combines w/ the cake & soaks partly in.
For this cake I used about 500 g apple slices. As you’ll read in the recipe box you may also use up to about 750 g apple slices.
I made a test…
On the left there is the „500 g“ cake while on the right there is the „750 g” cake…
On the left there is a „cake lover“ cake while on the right there is an „apple lover“ cake…
It works both ways: Also when using 750 g apple slices the cake won’t collapse, however, the juices of the apples will dominate the cake so that it „settles“ & gets somewhat „creamy“ here & there.
Therefore: Add as many apple slices as you like, but stay in the range from 500 g to 750 g!
I got a journal paper clipping w/ the recipe from my mother-in-law. Then I found the recipe in the Internet leading me to Judith Hann’s cookbook „Herbs“ (the source)*:
I mainly adapted the recipe to my 26 cm springform, reduced somewhat the amount of sugar & preferred ground rosemary in the cake instead of chopped sprigs.
The businesswoman w/ too many office hours thinks
It’s a nice & easy cake w/ an extraordinary flavour – that’s exactly its USP. I think it’s perfect for many events as well as going w/ my afternoon espresso to get rid of the leftovers.